germanwife Recipe Reviews (Pg. 1) - Allrecipes.com (18161752)

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White Chocolate Chip Oatmeal Cookies

Reviewed: Sep. 25, 2012
I don't even like white chocolate, but I LOVE these cookies. A friend of mine made them for my daughter's wedding, and we packaged them up and put them in cute bags for party favors. Everyone loved them. There are three things that make them even better. Add an extra cup of the white chips, toast the pecans first, and slightly mash the cookie dough down before baking. Also, bake only till slightly golden brown on places on the top of the cookie and no more, or the bottoms get burned where the chips were on the bottom. Pull them out when they are more white in color than golden.
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German Chocolate Cake Frosting

Reviewed: Feb. 23, 2008
I'm so glad I made this recipe and not one of the others that were on this site. This one looked a lot easier but didn't have as many ratings. I decided to give this one a try and it was wonderful! My husband loves German Chocolate cake and so I made it for his birthday. I decided to go for a home made frosting instead of out of the can, and I'm glad I did. This is easy to make. I boiled it for about 20 minutes on medium, added the nuts and coconut and let cool. I didn't have to add anything to get it to be thick enough, like I read about in other reviews of other recipes. This one turned out great and my husband loved it!
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197 users found this review helpful

Fried Broccoli

Reviewed: Aug. 26, 2012
I'll admit, I was skeptical about this, and how it could taste any better than steamed broccoli. But it does! I used the florets that were smaller, for soup, so the frying time didn't take as long, and I didn't use as much of the red pepper flakes, and it was delicious. I'll always make broccoli this way from now on.
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Chicken Cordon Bleu II

Reviewed: Apr. 17, 2012
This was very good. My picky teenaged son loved it, and so did my husband, both picky eaters (okay, so the son picked out the ham and cheese). I forgot to add the cornstarch, but it was fine. I used leftover ham and the slices were a bit on the thick side, which affected rolling it up. I browned each breast and then stuck them in the oven to finish cooking, while I made the sauce on the stove. Yummy!
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3 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Feb. 3, 2012
I have always made my own chicken and dumplings from scratch, but this recipe has changed my future preparations. My family liked this better than mine. The only thing I wish I had done is to let the biscuits stay in and cook longer than 30 minutes, as they were a bit doughy still. I also used chicken broth instead of water, but it did make it a bit saltier. Still, a great and easy recipe!
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The Best Banana Pudding

Reviewed: May 30, 2009
Yum! I'm not a big banana pudding fan, but I think it's because of the way it was made when I was a kid, living in the north. Now that I live in the south, I HAD to learn to like it, so I attempted a few different recipes. This one is the winner, in my mind. I didn't think it was "too sweet" as others stated. I halved this recipe for a smaller crowd, and I used only 3 large bananas, which was just fine. It has a nice, light, fluffy texture. Will continue to make!
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Spaghetti Carbonara II

Reviewed: Aug. 15, 2011
Oh, my goodness. Delish!!! I've never had this before but it sounded easy to make. My entire family LOVED it, except for my picky husband who hates onions. Everyone else had seconds. I didn't add the wine because I didn't have any. I also didn't add salt. I took the advice of others and did add a little half n half at the end to make it more creamy, and I added probably twice the bacon just because I had already cooked it all up. This is going to be a regular in my line up. Garlic bread and salad and it's a great meal!
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3 users found this review helpful

A-Number-1 Banana Cake

Reviewed: Jul. 6, 2009
I gave this a "5" because I used half cake flour and half regular flour. It had a lighter, more "cakey" texture than I think it would have otherwise. Next time I may even use more cake flour and less regular. My husband said this was the best banana cake he'd ever had. I frosted it with a vanilla frosting from a can and it was yummy!
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Creamy Spinach

Reviewed: Jul. 25, 2011
I've been looking for a good creamed spinach recipe. This one is great! I hate when people rate a recipe after they have not followed it, but I'm about to do the same. I didn't have any bacon, so I omitted that and just used a little more butter. I used 2% milk (and had to keep adding, so half and half would have been very thick). I used fresh spinach, too. It was fabulous!
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Truck-Stop Buttermilk Pancakes

Reviewed: Jul. 22, 2009
These are wonderful! A little more work to put together then some other recipes I've used, but well worth it. We used fresh mountain blueberries in ours, and my husband ate several more than usual, but said they'd be just as good without the berries. Thank you for sharing this recipe!
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Frosted Banana Bars

Reviewed: Jul. 27, 2009
Yummy! I don't review recipe if I haven't followed the recipe exactly. These are yummy even unfrosted.
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Peppered Shrimp Alfredo

Reviewed: Mar. 15, 2011
I'd give this 10 stars if I could. It really was restaurant quality. The only change I made was to use scallops instead of shrimp. Deeeeelish!!
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8 users found this review helpful

Old Fashioned Onion Rings

Reviewed: Sep. 16, 2009
I just made these tonight, and decided to try baking them instead of frying. They really turned out great. I did put some seasoned salt and paprika into the flour mixture, and I used buttermilk instead of regular milk, just because I had some that needed to be used up. It didn't drip off the onions at all, so that was a benefit to using it. I just put the o-rings on a plate after dunking into the milk mixture, and then did the bread crumbs. I poured about 1/2 cup of oil onto a large baking sheet and baked them at 400 for about 20 minutes, turning halfway through. They were crispy and I didn't have the mess of frying. Yum!
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Herbed Pork Roast

Reviewed: Oct. 10, 2009
This was absolutely amazing! My 16 year old son asked if I would make this twice a week. The sugar in the rub made all the difference. It was moist and juicy and very flavorful. I will always use this recipe when I make a pork loin. Thanks for sharing.
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Maple Glazed Chicken with Sweet Potatoes

Reviewed: Mar. 14, 2011
This was fabulous! The maple syrup on the sweet potatoes forms a nice chewy texture to them once it cools a bit on the potatoes. Yum!
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6 users found this review helpful

Curry Pumpkin Soup

Reviewed: Nov. 1, 2009
I gave this 5 stars because it's very similar to one of our favorite fall soups, but much easier to make. I didn't have any soy sauce on hand, so used 2 tsp. of Worcestershire sauce instead and it was still good, but probably would be better with the soy. It's a great base recipe. You could add sliced sauteed mushrooms and onions to this, and it would be great. The consistency is that of a creamy hot cocoa, so if you're expecting a heavy soup, you won't find it here. For those afraid of using that much curry, don't be. It's not as spicy as you might think in this dish.
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Herb Rubbed Sirloin Tip Roast

Reviewed: Feb. 10, 2011
I made this a few weeks ago and am going to make it again tonight. This is an awesome recipe! I had gotten a sirloin tip roast for just over 2.00 on sale one day and looked for a recipe to use with it. This one was loved by all in my family. I didn't even mind paying full price for another roast! One thing that I did do was to cut the gristle (silver skin) out of the middle before seasoning it.
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5 users found this review helpful

Broccoli Beef I

Reviewed: Nov. 4, 2009
I thought this was excellent. I pretty much made it as written, except I did add a bit more ginger and some garlic powder. I didn't think it was bland at all. Because I used a tough cut of beef, I marinated it in soy sauce and garlic for about 2 hours (after slicing it), so maybe that helped to give it more flavor than some have said it has. I also added some carrots, mushrooms, and onions, but it would have been fine with just the beef and broccoli.
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Raspberry Linzer Cookies

Reviewed: Dec. 4, 2010
I've been making these for years, except I don't do the egg white or the nuts. They really do take some time to make and the dough can be very soft and sticky, so refrigerating before rolling out is a must. I also sprinkle confectioners sugar over the finished cookies and they are beautiful to look at. I bake them every Christmas and often have to make two or three batches, because everyone loves them.
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9 users found this review helpful

Foolproof Rib Roast

Reviewed: Dec. 26, 2009
Like other reviewers, I was hesitant to use this method. I had only a 4 pound roast, but followed the directions to the letter. It was fabulous! Everyone loved it. It turned out a medium rare, just like how we like it, and registered about 150+ degrees, internal temperature. I baked all the things I had to bake before I put the roast in the oven, and then just used the microwave to heat those things up. Thanks for sharing!
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